3 lemons, 1 zested and juiced, others each cut into 4 fat slices
250g baby zucchini/courgettes, halved lengthways
small bunch of mint, leaves picked
1 red chilli, deseeded and finely chopped
4 spring onions, finely sliced green only
140g feta cheese, crumbled
Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush zucchini/courgettes with another 2-3 tbsp olive oil and season.
Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the zucchini/courgettes for 2-3 mins on each side until tender and charred.
Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, chilli, spring onions, feta and seasoning, and gently toss.
Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.